Tian de Légumes Provençal (Baked Vegetable Gratin)

In Provence, a vegetable tian is both simple and carefully arranged: thin slices of seasonal vegetables baked slowly until tender, fragrant and lightly caramelised. This version layers potato, aubergine, courgette and firm ripe tomato upright in the dish, so the vegetables cook evenly while keeping their distinct colours and textures. Garlic, olive oil and fresh thyme give the gratin its recognisably southern French character, with breadcrumbs added at the end for a crisp, savoury finish. Served hot or warm, it works well as a vegan main with salad or as a generous side for a larger meal.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
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Cuisine style Provençal home cooking
Cooking style Make-ahead friendly • Crowd-friendly

Why this recipe works

  • Simple Provençal flavour: Garlic, thyme and olive oil season the vegetables as they bake, giving the dish depth without needing a heavy sauce.
  • Even layered baking: Arranging the vegetables upright helps them cook together while keeping the individual slices visible and distinct.
  • Crisp final topping: Adding the breadcrumbs near the end keeps them golden and crisp rather than softening during the full bake.
  • Good hot or warm: The tian holds well after baking, making it useful as a relaxed main dish, side dish or part of a larger spread.

Get the most out of this recipe

Ingredient notes

  • Use firm, ripe tomatoes: Choose tomatoes that are ripe enough for flavour but firm enough to slice cleanly and hold their shape in the dish.
  • Keep the slices even: Thin, consistent slices help the potatoes soften at the same pace as the courgette, aubergine and tomato.
  • Fresh thyme is best: Fresh thyme gives a cleaner herbal flavour here, while rosemary can be used for a stronger, more resinous note.

Texture tips

  • Check the potatoes: The tian is ready when the potato slices are fully tender when pierced; they are the best indicator of doneness.
  • Brown the topping evenly: A light drizzle of olive oil over the breadcrumbs before the final bake helps them colour and crisp more evenly.
  • Use a snug dish: Packing the vegetables closely helps them support each other rather than collapsing into excess juices.

Timing notes

  • Most of the time is hands-off: The main active work is slicing and arranging the vegetables; the oven does the longer cooking stage.
  • Let it settle before serving: A short rest after baking allows the juices to calm and makes the layered vegetables easier to serve.
  • Serve hot or warm: The dish does not need to be served immediately from the oven, which makes it practical for relaxed meals.

Make-ahead tips

  • Bake ahead if needed: The finished tian can be cooled, covered and refrigerated, then reheated before serving.
  • Reheat gently: Warm in a 180°C (355°F) oven until piping hot throughout; the breadcrumb topping may soften slightly after storage.
  • Best texture on the day: For the crispest topping and cleanest vegetable layers, serve the tian the same day it is baked.

Equipment you'll need

Baking dish Chef’s knife Cutting board Mandoline slicer Mixing bowl Oven
Ingredients
Instructions
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  1. Heat the oven to 190°C (375°F). Pour the olive oil into a mixing bowl, finely grate in the garlic, then strip in most of the thyme leaves and stir to combine.
  2. Slice the potatoes, aubergine, courgette and tomatoes into thin, even rounds (about 3 to 4 mm), using a mandoline if you like. Season the slices with the fine sea salt and black pepper.
  3. Arrange the vegetables upright in a snug baking dish, alternating potato, aubergine, courgette and tomato so you get an even mix throughout. Drizzle the garlic and thyme oil over the top, making sure it runs down between the slices.
  4. Bake for 50 minutes, until the potatoes are tender when pierced and the edges are starting to caramelise. If the top is browning too quickly, loosely cover the dish for the last 10 minutes.
  5. Scatter the breadcrumbs over the tian and return to the oven for 10 minutes, until the topping is golden and crisp. Rest for 5 minutes, then finish with the remaining thyme leaves and serve hot or warm.

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Recipe notes

Tips

  • Keep the slices as even as you can so everything cooks at the same rate; the potatoes should be no thicker than the aubergine and courgette.
  • For a crisper top, drizzle a little of the olive oil over the breadcrumbs before the final bake so they brown evenly.
  • If serving to vulnerable groups, ensure the potatoes are fully tender and the dish is piping hot throughout before serving.

Substitutions

  • Replace Fresh thyme with Fresh rosemary for a more robust, piney flavour.
  • Replace Breadcrumbs with Gluten-free bread crumbs to keep the topping crisp while making it gluten-free.

Storage

  • Refrigerate up to 3 days
  • Cool completely, then cover and refrigerate. Reheat in a 180°C (355°F) oven for 15 to 20 minutes until piping hot; the breadcrumb topping will soften slightly on storage.

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Recipe overview

  • Servings: 4 servings
  • Total time: 1h 20min (20min active)
  • Difficulty: Easy
  • Cuisine: French
  • Allergens:
    Gluten Wheat
Beginner friendly Kid friendly
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Equipment you'll need

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Black pepper

1 cup ≈ 110.4 g
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1 cup ≈ 112 g
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1 cup ≈ 268.8 g
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